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Steamed Egg Chinese

Steamed egg, a classic Chinese dish known as "zheng dan" or "douhua dan" in Mandarin
Prep Time20 minutes
Active Time1 hour
Total Time1 hour 20 minutes
Cost: $2

Equipment

  • Mixing bowl.
  • Whisk or fork.
  • Heatproof steaming dish (ceramic or heat-resistant glass).
  • Steamer or large pot with a steaming rack.

Materials

  • 3 large eggs.
  • 1 1/2 cups of water or chicken broth.
  • 1/2 teaspoon of salt.
  • 1/4 teaspoon of white pepper.
  • 1 teaspoon of soy sauce.
  • 1 teaspoon of sesame oil.
  • Chopped green onions for garnish.

Instructions

Creating the Steamed Egg Mixture:

  • Crack and Whisk Eggs: Crack the eggs into a mixing bowl. Using a whisk or fork, gently beat the eggs until the yolks and whites are well combined.
  • Season the Mixture: Add salt and white pepper to the beaten eggs. Continue to whisk until the seasonings are evenly distributed throughout the mixture.
  • Adding Liquid: Gradually add water or chicken broth to the egg mixture while continuing to whisk. The liquid-to-egg ratio should be approximately 1:1.5. Whisk until the mixture is smooth and well combined.
  • Straining (Optional): For an extra silky texture, you can strain the egg mixture through a fine-mesh sieve into another bowl. This step helps remove any potential egg white solids, resulting in a smoother custard.

Steaming Process:

  • Prepare the Steaming Dish: Choose a heatproof steaming dish that can comfortably hold the egg mixture. Ceramic or heat-resistant glass dishes work well. Grease the dish lightly with a small amount of oil to prevent sticking.
  • Pour the Mixture: Gently pour the egg mixture into the prepared steaming dish.
  • Eliminate Bubbles: To prevent air bubbles from forming on the surface of the steamed egg, give the mixture a gentle stir with a fork or chopstick. You want a smooth and even surface.
  • Steam the Egg: Fill a steamer or a large pot with water and bring it to a gentle simmer. Place the steaming rack in the pot. Carefully place the dish with the egg mixture onto the rack.
  • Cover and Steam: Cover the steamer or pot with a lid. Steam the egg mixture over medium-low heat for approximately 10-15 minutes. The exact steaming time may vary depending on the thickness of the egg layer and the type of dish used.

Finishing Touches:

  • Check for Doneness: To check if the steamed egg is done, gently touch the surface with your finger. It should feel set and firm, with a slight jiggle in the center. The custard should not be runny.
  • Season and Garnish: Once the steamed egg is cooked to perfection, remove it from the steamer. Drizzle soy sauce and sesame oil over the top for an added layer of flavor. Sprinkle chopped green onions for a burst of freshness and color.